• Home
  • About
    • About
    • Travel
    • Tasmania
    • Privacy Policy
  • Recipes
  • Free eBook!
  • Food Photography
    • Online courses
    • Photography portfolio
  • Work with me
    • Work with me
    • Photography portfolio
    • My recipes on Keto App

to her core

healthy living, from the inside out

  • New to healthy eating? Start here!

Shredded cabbage salad with freekeh and smoked tofu

January 16, 2014 6 Comments

Cabbage and freekeh salad - to her core

I don’t typically use cabbage in salads, or at least I didn’t until recently. I think this is mainly due to associating cabbage with coleslaw, which growing up was always shredded cabbage, carrot and capsicum (peppers) in a rich/sweet/heavy mayonnaise dressing that completely overwhelmed the delicate flavours of the vegetables .I was never a fan, and thankfully neither was my Mum, so luckily I never had to eat it too often. It wasn’t until a friend bought along Ottolegnhi’s Sweet Winter Slaw to a barbecue a few years ago that I started to see cabbage salads in a different light and I started to think that there may still be hope for cabbage salads in my culinary future.

Cabbage and freekeh salad - to her core

Since then I have played around with quite a few different cabbage salads, and this would have to be the best one. Its perhaps a bit sad to get excited over a salad, but different flavours and textures of this salad blend together beautifully to create a simple yet delicious dish. The combination of thinly shredded Chinese cabbage and baby spinach makes a great base for the flavoursome tofu, and the freekeh and sunflower seeds add a wonderful texture, with the chewy bite of the freekeh combining beautifully with the crunch of the sunflower seeds. The salad is finished off with a tahini dressing that’s packed full of flavour, but still remains understated (no overwhelming mayo here!)

Not only is this salad delicious but its also adaptable for the seasons – for those of you in cooler climates, you can add the freekeh in whilst its start warm and pan fry the tofu until golden, creating a lovely warm winter salad.

Cabbage and freekeh salad - to her core

Shredded cabbage salad with freekeh and smoked tofu

Note: The salad can be served cool as described below, or fry the marinated tofu until golden and it in warm, along with the freekeh for a warm winter salad

Marinated Tofu
2 Tbsp soy sauce
1/2 Tbsp sesame oil
200g smoked tofu, diced

Dressing
3 Tbsp tahini
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp brown sugar
Juice of half a lemon
1 sping onion (white part only), finely minced
2 Tbsp water

Salad
1/2 head Chinese cabbage, shredded
1 big handful baby spinach, shredded
1 cup cooked freekeh
1/4 cup sunflower seeds
3 spring onions (green parts only)
Marinated tofu
Salad dressing

To make the marinated tofu, combine the soy and sesame oil add then add to diced tofu. Leave to marinate at least 20 minutes.

Make the salad dressing by combining all of the ingredients and stirring to combine. Add more water if a thinner consistency is desired.

Combine all salad ingredients in a large bowl and then stir through the dressing.

Serves 3-4 as a main, or up to 6 as a side dish

Filed Under: Mains, Recipe, Salads Tagged With: cabbage, dairy free, freekeh, salad, smoked tofu, tahini, tofu, vegan, vegetarian, winter

« Birdseed bites
Roasted zucchini flowers stuffed with cashew cheese »

Comments

  1. Sarah @ Making Thyme for Health says

    January 17, 2014 at 3:47 pm

    You have a beautiful blog Dearna! I’m loving all of you clean recipes. I have yet to cook with freekah but I love the name. I’ll have to try it sometime soon.

    Reply
    • tohercore says

      January 17, 2014 at 8:39 pm

      Thanks Sarah :) Yeah freekeh is a great name isnt it! It has a lovely texture, you should definitely try it if you can get your hands on some.

      Reply
  2. Angie Bond says

    January 18, 2014 at 1:55 pm

    I will certainly be having an attempt at this. I wasn’t sure at first what ‘freekeh’ was till I looked it up.
    And yesterday I came across some while browsing in the health section of the supermarket!!!!

    Reply
    • tohercore says

      January 18, 2014 at 8:17 pm

      Thats definitely some kind of sign then :) It has a lovely flavour and slightly chew texture, you’ll have to report back and let me know what you think.

      Reply
  3. Consuelo @ Honey & Figs says

    January 19, 2014 at 8:20 am

    I’ve never liked the traditional mayo-laden slaw (what’s the point on masking the veggie’s flavor??), but I do love cabbage salads, so I’d adore to try this one.
    I’ve never eaten freekeh, but it sounds delicious! ;–)

    Reply
    • tohercore says

      January 20, 2014 at 9:24 am

      Freekeh is great -its new to me too, but a new fav! :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Me small
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

search

Lightroom presets

wholefood how to tall

GET YOUR FREE EBOOK!

How to stock a wholefoods pantry - to her core
wholefood how to tall
logo
Food Advertising by

browse recipes

  • Grain-free nori wraps with roasted carrot hummus and marinated mushrooms. Gluten/grain/dairy free ||to her coreGrain-free nori rolls with roasted carrot hummus
  • Roasted pumpkin and peanut soup
  • Zuppa di Mumma homemade vegetable soup - to her coreZuppa di Mumma
  • Easy fermented vegetables

Featuring Top 4/124 of Mains

Sign up here!

logo
Food Advertising by

archive

Copyright © 2023 · tohercore.com